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Home-cooked restaurant offering a particularly interesting lunchtime menu.
This cozy hotel located on the main boulevard bet on homemade food. The chef Grégory Gressier uses fresh seasonal products to design his menu. The lunchtime formula is particularly interesting. Today: parsnip soup, cappuccino of foie gras as starter, estouffade of pig, lemon confit accompanied by a scented rice dish and vegetables as main course and then a chiboust cream with orange, lime emulsion and meringue in a glass (daily dessert extra). The chef also offers the Burger Quesne or a salmon steak in 4 flavours (salted, smoked, cooked à la plancha and finally steamed). Let us note that Grégory was trained to be a pastry-cook and this can be tested by the quality of its desserts. The sweet beaks will be delighted. The welcome is warm and friendly. A restaurant that is worth a visit.
Les cocktails sont DÉLICIEUX (je vous conseille le mojito 10/10)
Les plats sont excellents et la quantité est au rendez-vous. En ayant pris entrée et plat, nous n’avions plus aucune place pour le dessert !
Nous reviendrons goûter vos autres plats à la carte !